In the original recipe of the cutlet, in Kiev, it is prepared from fillet of chicken ham, in which the stone is not extracted completely, but cut off at a distance of one and a half to two centimeters from the base. But to design these cutlets you need serious dexterity of hands, some skill and enough free time. The task can be greatly simplified and cooked cutlets in Kiev from the fillet of chicken breast, which we will describe in detail in the recipes below.
How to cook chicken cutlets in Kiev from chicken breast - a classic recipe
Ingredients:
- chicken breast (fillet) - 620 g;
- butter peasant creamy - 120 g;
- garlic teeth - 2 pcs .;
- dill - 5-6 branches;
- large eggs - 2 pieces;
- crackers for breading - 180 g;
- wheat flour - 130 g;
- black pepper freshly ground or a mixture of peppers;
- salt;
- sunflower oil without aroma.
Preparation
Depending on the size of the chicken breast fillets can be divided along into two parts. We also cut the inner part from each fillet. Each wide slice of chicken meat is beaten gently with the help of a culinary hammer, covering the slice with a cut of food film.
Soft butter mixed with melrenko chopped fresh dill and cleaned and squeezed garlic teeth, divide the resulting mass into portions according to the number of preparing cutlets, place each on a small cut of food film, we put the sausages into shape and place them in the freezing chamber for freezing.
Before cooking, beat a little eggs and salt, each chunk of the chicken podsalivaem, pepper, center spread the prepared piece of spicy butter, cover with a slice of the inner cut fillets and fold the product neatly with an envelope, giving it a neat oblong shape.
Now dipped the billet in flour, immersed in the egg mass, and then breaded in breadcrumbs. Once again, dunk the product into beaten eggs and fix the layer with breadcrumbs. Immediately place the cutlets in Kiev fry in the red-hot in a frying pan or sautonizer without oil. During cooking, gently rotate the product in deep fat, to make it brown from all sides.
How to fry in the home cutlets in Kiev with cheese?
Ingredients:
- chicken breast (fillet) - 620 g;
- butter peasant creamy - 85 g;
- cheese of hard varieties - 85 g;
- garlic teeth - 2 pcs .;
- dill and parsley;
- large eggs - 2 pieces;
- crackers for breading - 180 g;
- wheat flour - 130 g;
- black pepper freshly ground or a mixture of peppers;
- salt;
- sunflower oil without aroma.
Preparation
To prepare chic cutlets in Kiev with cheese, chicken breast fillets are prepared, as in the previous recipe, cutting each half into two longitudinal sections as far as possible. We beat off pieces under a food film, season with salt, pepper and let them lie down for a few minutes.
Slightly softened oil is combined with pressed garlic denticles and melenko chopped fresh greens, we form the portioned sausages from the resulting mass, wrap them with a film and
Beginning the design of cutlets, for each hacked chicken slice, we spread out a piece of spicy butter and a piece of cheese, wrap the product with an envelope, give it a neat shape, and pan it in a double breading, as in the preparation of the classic version of products. Dipping the patties in flour and double panning in eggs and breadcrumbs. Immediately lay out the blanks in the frying pan in sunflower oil and fry them with a moderate heat of the burner from all sides until ready and mouth-watering blush.